Easy Gluten Free Dutch Baby (German Pancake)

a gluten free dutch baby pancake in a cast iron pan topped with yogurt and berries

Easy Gluten Free Dutch Baby (German Pancake)

An easy gluten-free Dutch Baby recipe made with 5 simple ingredients and an endless number of topping options. This pancake is fluffy and soft with crisp edges, making it a truly delightful breakfast treat.

Prep Time5

Cook Time35

Total Time40

Servings: servings

Calories: 171kcal

Ingredients

2 tbsp butter
3 large eggs at room temperature
3/4 cup milk of your choice - I used almond milk
2/3 cup gluten free all purpose flour
1/8 tsp sea salt
Powdered sugar, yogurt, and/or fruits for serving

Instructions

Preheat the oven to 375 degrees F.
Place butter in an oven-safe 10-inch skillet and place in the oven for 5 minutes until the butter is melted.
While the butter is melting, place eggs, milk, flour, and salt in a blender and blend until smooth. It should be the consistency of a pourable pancake batter.
Remove the pan from the oven and swirl to coat the bottom evenly with melted butter. Pour the contents of the batter into the pan.
Immediately place in the oven for 25-30 minutes. rotating the pan halfway through, until puffed up and golden brown.
Serve warm, with fruits, yogurt, and/or powdered sugar. Slice to enjoy!

Video

Notes

Expert Tips

If you don’t have a 10-inch skillet, a 9-inch cast iron skillet should work fine. Just make sure your skillet is oven-safe.

Serve with raspberries, strawberries, blueberries, sliced bananas, and powdered sugar to top, if desired. You can also serve with a scoop of your favorite yogurt, a drizzle of maple syrup, and other favorite toppings.

Storage Tips

This gluten-free dutch baby pancake is best eaten warm right out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat gently in the microwave.

Nutrition